Pumpkin Crumb Cake Muffins
Soft pumpkin-spice muffins with a buttery crumb topping and a thin drizzle of maple icing. Batch yield: 12 standard pumpkin muffins with crumb topping and maple icing. One serving: 1 glazed muffin, approximately 94 g after baking and cooling. Allow approximately 124 minutes from starting to serving: 25 minutes of preparation before baking, 24 minutes for one oven batch, 60 minutes of complete muffin cooling, 5 minutes to mix and drizzle the icing, and 10 minutes for the icing to set. Prep_minutes includes all non-oven elapsed time; cooling_minutes includes the final 10-minute icing-setting period. Oven preheating and the melted butter's 5-minute cooling period overlap the initial preparation and are not counted twice. No chilling is required. Extra baking or cooling may be needed depending on the oven and room temperature. Appliances: Oven; Microwave. Equipment: 12-well standard muffin tin, approximately 35 × 27 cm with 100 ml wells; 12 paper muffin cases; Digital kitchen scales; Measuring jug; Microwave-safe bowl; Large mixing bowl; Medium mixing bowls; Small icing bowl; Whisk; Fork; Flexible spatula; Teaspoon; Wire cooling rack; Toothpick; Oven gloves. Allergens: Contains wheat in the flour, eggs, and milk in the butter and whole milk. Check packaged spice blends and icing sugar for any additional allergens or cross-contact statements. Storage: Once completely cool and the icing has set, store airtight at cool room temperature, no warmer than 20°C/68°F, for up to 1 day, or refrigerate for up to 4 days. For longer storage, wrap individual cooled muffins and freeze in a sealed container for up to 2 months; the icing may become slightly tacky after thawing. Thaw wrapped overnight in the refrigerator and bring to room temperature before eating.
100 min
Prep
24 min
Cook
12
Serves
316
Calories
Macros · per serving
4g protein
46g carbs
13g fat
Ingredients
For 12 servings
- 175 g All-purpose flour, for the muffin batter
- 4 g Baking soda
- 4 g Ground cinnamon
- 2 g Pumpkin pie spice, for the muffin batter
- 2 g Fine salt
- 90 g Canola oil
- 80 g Granulated sugar, for the muffin batter
- 80 g Light brown sugar, for the muffin batter
- 270 g Plain canned pumpkin puree, not pumpkin pie filling
- 2 whole eggs Large eggs
- 36 ml Whole milk, for the muffin batter
- 75 g All-purpose flour, for the crumb topping
- 40 g Granulated sugar, for the crumb topping
- 40 g Light brown sugar, for the crumb topping
- 2 g Pumpkin pie spice, for the crumb topping
- 65 g Unsalted butter
- 80 g Icing sugar
- 16 g Pure maple syrup
- 12 ml Whole milk, for the icing
Instructions
- 1
Heat the oven to 190°C/375°F conventional or 170°C/340°F fan, with a rack in the centre. Line all 12 wells of a standard muffin tin with paper cases. Use a tin approximately 35 × 27 cm, with wells about 7 cm across the top, 3.5 cm deep and 100 ml in capacity.
- 2
Put the butter in a microwave-safe bowl. Microwave in 15-second bursts, stirring between bursts, until just melted, about 30–60 seconds altogether. Let it cool for 5 minutes while measuring the dry ingredients. The butter is melted rather than softened; no advance softening is needed.
- 3
For the crumb topping, stir together the 75 g flour, 40 g granulated sugar, 40 g brown sugar and 2 g pumpkin pie spice. Add the melted butter and mix with a fork until evenly moistened, leaving a mixture of small crumbs and pea-sized clumps. Set aside at room temperature.
- 4
For the muffins, whisk the 175 g flour, baking soda, cinnamon, 2 g pumpkin pie spice and salt together in a large bowl. In another bowl, whisk the oil, 80 g granulated sugar, 80 g brown sugar, pumpkin puree, eggs and 36 ml milk until smooth. Pour the wet mixture into the dry mixture and fold with a spatula just until no dry flour remains. The batter should be thick and scoopable; do not beat it smooth.
- 5
Divide all the batter among the 12 cases, approximately 78–79 g per case; the total batter weighs about 943 g, including approximately 100 g of shelled egg. Divide all the crumb topping over them, approximately 18.5 g per muffin. Gently press the crumbs onto the batter without compacting them.
- 6
Bake the single tray for about 24 minutes, until the muffins are risen, the crumbs are lightly golden and a toothpick inserted into the muffin centre comes out without wet batter. A few moist crumbs are fine. If necessary, bake for another 1–3 minutes rather than removing underbaked muffins.
- 7
Leave the muffins in the tin for 10 minutes, then carefully transfer them to a wire rack. Cool for a further 50 minutes, or until completely cool through the centre, before icing.
- 8
Whisk the icing sugar, maple syrup and remaining 12 ml milk in a small bowl until smooth and pourable. Use a teaspoon to drizzle all the icing in thin lines over the cooled muffins, approximately 9 g per muffin. Allow about 5 minutes for mixing and drizzling, then leave for 10 minutes for the icing surface to set before serving or packing.
Cook it this week.
NeatEat plans Pumpkin Crumb Cake Muffins — and the rest of your week — around your budget, groceries included.